I’m a big fan of self-saucing pudding cakes like Strawberry Pudding Cake. You pour a cooked sauce mixture over cake batter in a baking dish, put it in the oven and voilà, dessert! Light tender cake with a rich, fruity sauce built in.
Chocolate Blueberry Pudding Cake takes things to a new level. Rich dark chocolate cake is enrobed in a gorgeous chocolate and blueberry sauce, making for a dessert to remember. It is seriously hard to resist.
Dark chocolate cake cooks on top of a luxurious puddle of chocolate and blueberry sauce.
You just spoon it over the cake as you serve it.
Is your mouth watering yet?
The original recipe comes from Ricardo magazine, a Canadian magazine given to me by my blogging friend Laureen of This Fox Kitchen. I loved the magazine so much I think I’m going to subscribe! I made a few little changes to the recipe. I added vanilla because my late mom always said that nothing enhances chocolate like vanilla extract and I firmly believe she was right. I also used single cream (half and half) instead of double cream, knowing you can’t make something like this low-cal but believing anything I can do to reduce the calories is a bonus! Because of this, I also played with the proportions of cream versus water, adding more cream than water, instead of more water than cream as was called for in the recipe. My method of preparation is just slightly different as well.
Chocolate Blueberry Pudding Cake is delicious served warm from the oven but be sure to let it cool for a few minutes as the sauce does get very hot. It also tastes good at room temperature, cold from the fridge or gently rewarmed in the microwave for breakfast. I confess, I tried them all. Over years of recipe developing I have perfected the one spoon taste test and developed an iron will – but this chocolate blueberry gorgeousness was my kryptonite!
A couple of hints. Use really good dark chocolate and cocoa for this recipe. I used Cadbury’s Bournville chocolate and cocoa as it is one of my favourites (not sponsored, just sayin’!). Be patient with the sauce. It will take some time to come to the boil over medium heat but if you crank the heat up and rush it, it could stick to the pan and you’ll have to start over. Other than that, this is a pretty easy recipe. And don’t worry about pouring the hot sauce over the cake batter – it really does work!
- For the cake
- 1 cup (140 grams) plain (all purpose) flour
- 2 tablespoons cocoa powder (I used Cadbury's Bournville)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (114 grams) unsalted butter, softened
- ¾ cup (180 grams) lightly packed light brown sugar
- 1 egg
- 1 teaspoon vanilla
- ½ cup (125 ml) milk
- For the sauce
- 1 cup (240 grams) lightly packed light brown sugar
- 2 tablespoons cocoa powder
- 1 tablespoon cornstarch (corn flour)
- 4 ounces (115 grams) dark chocolate (I used Cadbury's Bournville), chopped
- ¾ cup (180 ml) single cream (half and half)
- ½ cup (125 ml) water
- 3 cups blueberries (fresh or frozen)
- Preheat the oven to 350°F (180°C or 165°C for a fan oven).
- Place an oven rack in the middle of the oven.
- Butter an 8 inch baking pan (or a 2.4 litre heart shaped Le Creuset baking dish).
- Start with the cake, combining the flour, cocoa, baking powder, baking soda and salt in a medium bowl. Set aside.
- Cream the butter and sugar in an electric mixer.
- Add the egg and vanilla, beating until smooth.
- Add the dry ingredients alternately with the milk.(Keep the mixer on low to do this.)
- Blend until mixed.
- Pour the batter into the prepared pan. Place the pan on a baking sheet and set aside.
- Place the sugar, cocoa powder and cornstarch in a medium saucepan. Stir to mix.
- Add the dark chocolate, single cream, water and blueberries.
- Place the saucepan on the stove top over medium heat and bring the mixture to the boil, stirring constantly. (This may take a little while; don't rush the process or the mixture will scorch.)
- Reduce the heat and simmer the mixture for 30 seconds just to bring it together.
- Pour the hot sauce over the cake batter.
- Place the baking sheet with the cake pan on top in the middle of the oven.
- Bake for 45 to 50 minutes, watching the cake carefully after 40 minutes. The cake is done when a skewer inserted in the centre comes out clean-ish, bearing in mind there is a sauce underneath the cake. There shouldn't be any actual cake batter clinging to the skewer.
- Remove the pudding cake from the oven and cool a bit in the pan. You can serve the cake warm or cold. Leftovers will keep in the fridge for about 2 days.
If you enjoyed this recipe you may also like Chocolate Almond Pear Pudding Cake.
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